Cheese Potato Chowder
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| ¾ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 3 | cups |
milk, low-fat
|
|
| 1 | cup |
chicken broth
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 ¼ | cups |
mashed potatoes
instant flake |
|
| 3 | tablespoons |
blue cheese
divided |
|
| ⅓ | cup |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 177 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 7.1E+2 | ml |
milk, low-fat
|
|
| 237 | ml |
chicken broth
|
|
| 0.6 | ml |
black pepper
ground |
|
| 296 | ml |
mashed potatoes
instant flake |
|
| 45 | ml |
blue cheese
divided |
|
| 79 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
In medium saucepan, melt butter.
Add onion and green pepper; cook and stir until softened, about 5 minutes.
Stir in milk, chicken broth and black pepper; bring to a boil.
Stir in potato flakes; cook and stir until thickened, about 1 minute.
Set aside 1 tablespoon each Cheddar and Bleu cheese for later use.
Stir in remaining Cheddar and Bleu cheeses; Heat until melted, about 1 minute.
Just before serving, sprinkle with reserved Cheddar and Bleu cheeses.
